Staples
Cranberry Butter
Gravy
Honey Butter
Hot
Salsa
Jack Daniel's Spectacular Sauce
Maida Heaters' Hot Fudge Sauce
Marinade
McDonald's
Secret Sauce
Mom Clopper's Deep Fried Fish Batter
Old
Bay Seasoning
Pumpkin Patch Pancakes
Shrimp
Sauce
Snappy
BBQ Sauce
Tartar
Sauce
Turkey Gravy
Cranberry Butter ... Great with breakfast
or Cranberry Muffins.
1 C. cranberries
1 C. confectioners' sugar
1/2 C. butter
1 T. lemon juice
Puree cranberries in food processor or blender. Add sugar, butter and
lemon juice; process until smooth. Refrigerate until ready to use.
Gravy ... I like this as a fat-free gravy for either chicken or beef!
2 C. water
4 T. bouillon, beef or chicken
1/2 pint water
5 T. cornstarch
1 t. salt
pepper
1 T. parsley flakes
Bring water and bouillon to a boil. In a pint jar, fill half way with water and add cornstarch. Screw lid on tightly and shake well; whisk into boiling broth. Cook about 5 minutes stirring constantly. Remove from heat and add salt, pepper and parsley. Occasionally I will add a touch of onion salt.
Honey Butter ... GREAT on homemade bread or rolls!
2 T. honey
1/2 C. real butter, softened
Whip together in a small bowl. That's it!!!!!!
Hot Salsa
5 whole Habaneros -- seeded
10 whole tomatillos -- husked and rinsed
2 whole Vidalia onions -- skinned
6 whole sweet red peppers -- seeded
2 whole smoked Habaneros
3 whole chipolte peppers
1 T. cumin
2 oz. balsamic vinegar
Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. Place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. Add to the mixture in the bowl. Add cumin and stir well. Drizzle Balsamic vinegar over the top. Let marinate overnight. Serve warm.
Jack Daniel's Spectacular Sauce ... This is GREAT on grilled chicken
1/2 clove garlic
2 T. butter
2 T. flour
1 C. beef broth
1 T. chopped parsley
2 C. fresh mushrooms, sliced
2 C. green onion, chopped
1 T. butter
1/2 C. Jack Daniel's Whiskey
Rub saucepan with garlic; discard garlic. Melt butter; stir in flour. Slowly add broth, stirring constantly. Add parsley, cook until thickened; set aside. Sauté mushrooms and onion in butter until tender. Add whiskey and thicken broth. Simmer several minutes over low heat. Make 2-1/2 C. of sauce.
Maida Heaters' Hot Fudge Sauce ...From the Book of Great Desserts ... This recipe was forwarded to me by My Aunt Diana's sister Lynne. Can't wait to try this one!!!!
2 oz. (2 squares) unsweetened chocolate
1 T. butter
1/3 C. boiling water
2 T. light corn syrup
1 C. sugar
1 t. vanilla extract
Place the chocolate, butter and boiling water in a 1 1/2 quart saucepan. Cook over low heat,
stirring until the chocolate is melted and the mixture is smooth. Mix in the corn syrup and
sugar.
Raise heat to moderate and stir occasionally until it comes to a boil. Stop stirring and let
boil moderately for exactly 8 minutes. Remove from heat and immediately place saucepan
briefly in cold water to stop the boiling. Stir in the vanilla.
Use the sauce while it is still warm, or let it cool and reheat over hot water. This may
be refrigerated and reheated. It must be served warm as it hardens when it is cold.
Marinade ...This may seem silly, but my mother-in-law & father-in-law (Carole & Terry Yeakle) use this for just about any meat they put on the grill and it is always wonderful!!!
Reduced Fat Italian Dressing
How is that for a recipe. Put you meat in a tupperware container the night before with dressing. Take out the next evening and grill! I can't make it any easier than that for you!
1 C. Mayonnaise
2 T. Indian Relish Drained
1/2 t. Granulated Sugar
1 T. Thousand Island Dressing
Mix all ingredients well. Let stand for at least 20 minutes, allowing to sit overnight is desired.
Mom Clopper's Deep Fried Fish Batter ... Ron's Grandmother's recipe, taken from Family Favorites Cookbook (published by Ron's Uncle Ken & Aunt Barb). This won't bubble off in the pan. It sticks to the fish and stays crunchy.
2 C. self-rising flour
beer
Make a batter of flour and enough beer for a batter. Dip fish in flour, then in batter and deep fry.
1 T. Celery Seed
1 T. Whole Black Peppercorns
6 Bay Leaves
1/2 t. Whole Cardamom
1/2 t. Mustard Seed
4 Whole Cloves
1 t. Paprika (Sweet Hungarian preferably)
1/4 t. Mace
In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.
Pumpkin Patch Pancakes ... Can we say, "Great fall breakfast item"!?!
1 C. flour
2 t. baking powder
2 T. brown sugar, firmly packed
1/4 t. ground nutmeg
1/4 t. ground ginger
1 C. skim milk
1/2 C. canned pumpkin puree
1 T. apple butter
2 egg whites, room temperature
Sift flour, sugar, baking powder, nutmeg and ginger into a large bowl. Stir in milk, pumpkin and apple butter.
In a separate bowl, beat eggs whites with an electric mixer on high until stiff peaks form. Gently fold egg whites into pancake batter.
Spoon 1/3 C. of batter for each pancake onto nonstick griddle or pan, lightly sprayed with cooking spray. Cook on each side until lightly browned.
Approx. 190 calories, 6 grams fat
Shrimp Sauce ... Have to have this because Briattainy LOVES shrimp.
1 1/2 C. catsup
1 T. lemon juice
1 T. Worcestershire sauce
2 T. horseradish
1 1/2 t. sugar salt and pepper to taste
hot sauce, to taste
Mix all ingredients together. Store in refrigerator. Serve as a condiment with boiled shrimp or other seafood.
Snappy BBQ Sauce ... 3/4 cup
1/2 C. catsup
1/2 t. dry mustard
1/4 C. water
1 t. Worcestershire sauce
2 T. vinegar
1/8 t. chili powder
2 T. brown sugar
1/4 t. salt
Combine all ingredients; simmer 5 minutes. Keep extra in catsup bottles in the refrigerator.
Tartar Sauce ... I have tried to make it several ways. So far, this is my favorite.
1 C. chopped dill pickles
3/4 C. chopped onion
3 chopped pitted green olives
2 C. real Mayonnaise do not use Miracle Whip
1 T. lemon juice
1/2 t. salt
dash white pepper
Mix together the pickles, onion, olives, mayonnaise, lemon juice, salt and white pepper until blended. Allow this to set for at least two hours for best flavor.
Turkey Gravy ... We all need help the first several times!
Take the neck, liver, gizzards, etc. from inside of the turkey and place in a medium sauce pan. Fill 2/3 way full with water. Cover and cook at medium for about 2 hours. Check back occasionally to see if you need to add more water.
Run the broth through a wire strainer to catch all of the small neck bones. Put the broth back into the pan. (I like to pick through and put all of the neck meat back into the broth for that extra homemade appeal. This is chef's choice.) (To my husband's dismay, the liver, hearts, etc. are annual treats for the dogs!)
Put the broth back onto the burner at medium-high. Add about 1 t. salt, some fresh pepper and about 1/8 t. poultry seasoning. In a pint jar, fill half way with water. Add about 5 T. cornstarch. Screw lid on tightly; shake well. Add the mixture to the broth while stirring with a whisk. Guaranteed no lumps! Cook for about 5 -10 minutes. If it is not to your desired thickness, repeat the water and cornstarch pattern. Again cook for 5 -10 minutes and check for desired level of consistency. When you have added enough cornstarch to meet your family's liking, add a FEW drops of yellow food coloring.
Each turkey is different and will yield a different amount of broth from them and each family has there own standards on consistency. This is why I will not give exact quantities. Gravy is an art and an acquired skill. Perfection on the first attempt at gravy is rare and even after you have made several great batches, you WILL get one that is not as good a the rest!
By using cornstarch, you will avoid a "floury" taste in the gravy. Mixing the water and cornstarch before adding will help to prevent lumps. Yellow food coloring will do nothing for the taste but it will add a nice golden look to the gravy. (This was my Grandmother's secret!)
